Cocoa Cookies With Cocoa Glaze

A soft chocolate cookie. Adapted from The Pioneer Lady's Country Christmas. You may get more than 3 dozen; it depends on how big you make them. I usually leave out the cinnamon. You may also use less salt.

• Ready In: 30 mins
• Serves: 36
• Yields: 3 dozen

Ingredients

• 5  cups all-purpose flour, sifted
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1  cup unsalted butter, at room temperature
• 1 3⁄4 cups light brown sugar, packed
• 3  eggs, beaten
• 1  cup  unsweetened cocoa powder
• 1⁄3 cup boiling water, approximately
• 1  cup milk
• 1  teaspoon cinnamon (optional)

• Cocoa Glaze

• 5  tablespoons butter
• 1⁄4 cup milk, approximately
• 1  tablespoon boiling water, approximately
• 6  tablespoons  unsweetened cocoa powder
• 1  teaspoon vanilla
• 1  cup powdered sugar

Directions

1. Preheat oven to 375°F.
2. Sift dry ingredients together and set aside.
3. Cream butter and sugar together.
4. Add enough boiling water to cocoa to make a paste.
5. Beat into butter mixture.
6. Stir in milk, cinnamon and vanilla.
7. Add flour mixture and stir to make a stiff dough.
8. Roll out and cut out cookies.
9. Place 2" apart on greased cookie sheet.
10. Bake at 375° until lightly browned, about 10-15 minutes.
11. Cool completely.
12. For the glaze, combine butter and milk in top of double boiler and heat just until butter melts.
13. Add enough boiling water to cocoa to make a paste.
14. Stir cocoa mixture into butter mixture.
15. Add vanilla, then powdered sugar.
16. If glaze is too thick, add a little more milk.
17. Frost cookies when cool.